Banana Crunch Muffins

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ pound unsalted butter, melted and cooled
2 extra-large eggs
¾ cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe banana (2 bananas)
1 cup medium-diced ripe banana (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola or shredded coconut (optional)


Preheat the oven to 350 degrees [F.] Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla and mashed bananas, and add the to the flour-and-butter mixture. Scrape the bowl and blend well. Do not overmix. Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each one to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan and serve.

Note: This muffin is the perfect balance of moist muffin and crunchy surprises. It is important to use very ripe bananas to get the best flavor.

from The Barefoot Contessa Cookbook